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Tuesday, September 4, 2007

For tonight's dinner I made Greek Moussaka. Yum! I served it with a Cucumber & Tomato Salad. All I was missing was a shot of Ouzo. Of course then the Food Porn (FP) would have been blurry or you might just be looking at a shot of the kitchen floor. Here's the recipe and some unimpaired FP.

Preheat the oven to 350°. In a large skillet, heat 1 tablespoons butter over medium-high heat. Add the onion and cook until golden, 5 minutes. Add garlic cook 1 minute. Add the beef and cook until no longer pink, about 5 minutes. Drain any fats. Stir in the cinnamon and nutmeg. Dash = less than 1/8 tsp. to me it's 1 shake. Season with salt and pepper. Add the tomato sauce and cook until most of the liquid has evaporated, 3 to 5 minutes. Pour into an 8-inch square baking dish and set aside.

In a medium bowl, lightly beat the egg and set aside. In a small saucepan, melt the remaining 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk until thickened. Lower the heat to low and stir in the cream cheese and ricotta; season with salt and pepper. Whisk a spoon of the cheese sauce into the beaten egg until smooth. Whisk the egg mixture into the cheese sauce in the saucepan. Pour the sauce over the meat in the baking dish. Bake until the top is lightly browned. 40 to 45 minutes. Let cool for 10 minutes before cutting.

6 comments:

Anonymous
said...

Hey Michelle, I love your recipes and food porn. The Moussaka looks yummy. Do you have any idea what the nutritional stats are? Is the recipe appropriate for those still trying to lose or just for those who are at goal and maintaining?Thanks, Marie (cats_meow)

Hey Marie, I'm still losing ;) So I think you will be fine. You could use certainly use lower fat items part skim ricotta, fat free cream cheese. I've never watched fats though and I can't bring myself to eat Fat Free anything. I figure what little we are consuming better taste yummy.

As for the nutritional stats: what I do is enter each individual item in fitday.com I add them up and divide by the # of serving I get from the dish.

Okay, michelle, this looks so tasty even Mr. Picky Eater aka Husband approved of the ingredients for his dining pleasure. Just got back from the market with the ingredients and will be ACTUALLY COOKING tomorrow night. I'll let you know how it goes. BTW, how many servings does this make for non rny and one rny person :)

About Me

I had my guts rearranged (aka Weight Loss Surgery, RNY gastric bypass surgery June 2006) This blog is basically me rambling about my world. I also post recipes that I've adapted to make weight loss surgery friendly.
I love to cook.
I have always loved to cook. It's my creative outlet. I was scared that having weight loss surgery would put an end to my days in the kitchen but happily it did not. I actually get to be even more creative by analyzing a favorite recipe and seeing where I can make changes to make a healthier version of a pre-op favorite.

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